Calamari Salad Recipe

Name: Calamari Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds squid, cleaned; 1/2 cup extra-virgin olive oil; 4 tablespoons white wine vinegar; Juice of 2 lemons; 2 large garlic cloves, minced; 1 bulb fresh fennel, finely chopped; 1/2 cup chopped red onion; 6 sun-dried tomatoes in oil, minced; 8 black Greek or Italian olives, pitted and chopped; Hot red pepper flakes to taste; Salt to taste

Servings: persons

2 pounds squid, cleaned
1/2 cup extra-virgin olive oil
4 tablespoons white wine vinegar
Juice of 2 lemons
2 large garlic cloves, minced
1 bulb fresh fennel, finely chopped
1/2 cup chopped red onion
6 sun-dried tomatoes in oil, minced
8 black Greek or Italian olives, pitted and chopped
Hot red pepper flakes to taste
Salt to taste

1
Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up.
2
Drain the squid and rinse it with cold water.
3
Pat it dry on paper towels and slice the bodies into thin rings.
4
Chop the triangular fins and the tentacles.
5
Place the squid in a glass or ceramic bowl.
6
Add the remaining ingredients and stir.
7
Cover and refrigerate for two to three days, then serve.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds squid, cleaned, 1/2 cup extra-virgin olive oil, 4 tablespoons white wine vinegar, Juice of 2 lemons, and more.

Yes, Calamari Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Calamari Salad

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